[Anime Culture Monday] Anime Recipes! Cream Stew from Show By Rock!!

Welcome back. We knew you would be coming. Everyone gets hungry, so it’s time to put on that apron, head to the kitchen, and make a dish just like your favorite anime characters would. This week we are taking a look at the superhit that is Show By Rock!! It had a successful first season, the second mini-season came, and now we have a full-length episode official second season here for fall 2016. Things could not be possibly better!

We are tweaking the format of this series starting with this week to focus on a single recipe in order to give more in-depth assistance as well as food to ensure that you will be able to make these foods with no problems. Let’s dig right on into this delicious dish!

Cream Stew from Show By Rock!!

Cream Stew is a winter dish. Often favored by Japanese people for its delicious allure, cream stew goes well with fresh vegetables and often either fish or chicken. The meat should match the color of the stew that you are making. Later we will cover Beef Stew as well as the deliciousness that is hayashi rice, but for now, let’s talk about the velvety smoothness that is cream stew.

Cream Stew is a standard Japanese dish much like curry or sushi in that it is eaten often when in season. The girls of Show By Rock!! know what’s up when they order it and dig right in. From the image below, you can get a feel for what a standard cream stew looks like. Cream stew, much like its name, has a while base that is spiced, not spicy, and often loaded with vegetables.

In the case of this anime, you can see what appears to be chicken, potatoes, broccoli, and heart shaped carrots. These are very common ingredients that appear often in it. With this dish, which is rich, creamy, and perfect for those cool days, cream stew can be considered a perfect all in one dish. Potatoes will give you carbs, the chicken gives you your protein, and the veggies are there for everything else. The roux, however, will most certainly give you your fat. Pumpkin is a great addition to this as is squash and of course an onion! Read on down below to learn how to make this delicious dish. No Roux? No worries! We will show you how!

Stew Ingredients

You can do this in any variation that you would like. If doing carrots, potatoes, and broccoli

you could do about 150-175g of each

White cooking wine or cooking sake.

A ladle and a half

thyme

1 tsp

Salt and pepper to season

Extra flour to thicken it in case it is not done fully.

Optional Notes:

This recipe was made in mind with those of us who like to eat meat. Never fear though because vegetarians can easily enjoy this dish! Just omit the chicken. Do not try to make this with tofu as you will be boiling everything and the tofu will just disintegrate. Beans could be an alternative as well as long as you do not mind them creamy.

How to Cook It:

Let’s start with the roux. If you have instant roux, set it aside and skip down to step number 5. Everyone else, let’s make this roux!

2

In a pan on medium-low heat, melt the butter. Sift your flour into the pan and then turn the heat down to low stirring constantly.

3

Once the butter-flour mixture has become thick, it will start to shrink and thicken. Continue to stir as this can burn easily.

4

Once it has shrunk considerably, add in the first 3/4ths of the milk and begin to stir the milk in add in the rest of the milk along with the nutmeg, salt, pepper, and bay leaf. Once thick and creamy, set aside for later.

5

For the stew itself, cut the chicken into bite-size pieces and then roll it in some flour mixed with the salt, pepper, and nutmeg.

6

Heat up a frying pan and begin to cook the chicken. Flip the chicken every minute or so, so that it does not burn.

7

Add in your veggies as well along the perimeter of the frying pan. Sautee the veggies.

8

Add in your cooking wine or sake and turn up the heat a little. Once the alcohol has cooked off, it takes a few minutes, flood the pan or pot with water.

9

Do not fully submerge the food but rather to about 3/4th depth and bring the pan or pot up to a boil.

9

Once everything boils, turn back down the heat to medium-low and simmer. Skim any scum that may rise to the top. Add in the thyme and bay leaves.

10

After about 10-15 minutes, or the vegetables look translucent, take out the bay leaves, cut the heat, and melt in your roux bit by bit.

11

Once all of the roux has been added and fully melted into and mixed, you are done!

12

If it is too watery, then feel free to add in some flour bit by bit to thicken it up. Do not add too much at once or you will get flour pockets which are not cool.

13

Pat yourself on the back and dig in!

(Double Note: The jury is out on bay leaves. Some say it is safe and some do not; that eating the actual leaf is toxic. To be on the safe side, please do not eat it. Remove it and THEN enjoy your cream stew! )

Final Thoughts

This was fun! Was it not? We not only got to take a look at what the girls of Plasmagica enjoy, but you can make this at any point! All you need is an attentive eye, some patience, and plenty of flour of course. Thank you so much for joining us today on this cooking adventure. We hope you liked it. Please let us know if there is anything you would like an explanation on how to make. We take requests! Well then, until next time!

American by birth; international by choice. I am trying to bring attention to one of my favorite causes; me. I translate by day and write by night. Aspiring polyglot. My dream would be to be the personal translator for Amuro Namie. Other than that, my hobbies include languages, weightlifting, sleeping, karaoke, GOOD coffee and music. When I’m not doing any of the above, I am most likely laughing hysterically at Willam Belli videos or EV farming. I ain’t gunna Rupologize for it neither. Waifu are Shirai Kuroko & Euaerin.